Butternut Squash Soup
| Category: | Lunch Dinner |
Ingredients
½ roast butternut squash
1 low-salt vegetable stock cube
1 tin low-fat coconut milk
1 tsp. chilli flakes
1 thumb-sized piece of ginger, grated
Butternut Squash Soup Directions
- 1. Blend the roasted butternut squash then add to a saucepan with enough stock and water to
taste.
2. Simmer, add coconut milk, chilli flakes and grated ginger and blend again.
3. This soup will develop a great flavour if you leave it overnight to mature.
Notes
Serves 2
Nutrition facts
Serving size 534 vegetarian
Per Serving
| Kcal: | 46 kcal |
| Kjoule: | 187 Kjoule |
| Fibers (g): | 1.3g |
| Sodium (mg): | 0.02mg |
| Carbs: | 3.4g |
| Sugar (g): | 1.9g |
| Fat: | 2.9g |
| Saturated fat (g): | 2.3g |
| Proteins: | 0.9g |
